Deep-fried scallops

Deep-fried scallops

By
From
Gran's Kitchen
Photographer
Sally Greer

“At one time, Fred and I owned a fish and chip shop, where the whole family helped out to sell Fred’s daily catch. This is the batter we used in the shop.” - Dulcie

Ingredients

Quantity Ingredient
12 fresh scallops
oil, for deep frying

Batter

Quantity Ingredient
115g flour
pinch salt
1 egg
1/2 cup tepid milk
1 tablespoon salad oil

Method

  1. Sift salt and flour, break in egg, add milk gradually, beating all the time. Add salad oil. Beat the batter until smooth. Stand for 1 hour if possible, then use as desired.
  2. Wash and dry scallops. Coat in flour, then in batter.
  3. Heat oil in frying pan. When it’s hot, place scallops in pan and deep fry until golden brown.
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